….and we’re back. I want to give a big shout out to Adam L. Silverman for taking the reins here and making sure the recipe threads continued while I took some much needed time off. And another big shout out to JeffreyW for keeping What’s 4 Dinner Solutions running with recipes, music and photos, so we didn’t fall of the map. If you haven’t seen it, he has been playing with new software and created some beautiful images of his spring trees, my favorite is here. Now from the blog, tonight’s recipe exchange:
As promised, I jumped back into blogging this week. And there was actual cooking and baking in my kitchen. I have been wanting to try a cold fermentation bread dough for a while and this was the week. I want to make it a couple more times before I share, but so far it is about the best bread I’ve ever made. For once high altitude did not diminish my enthusiasm or my bread.
But for the rest of the week, it was all about chicken.
First up, Golden Curried Chicken Pilaf and Dill Dip (pictured at top) – a complete dinner menu and recipes can be found here.
JeffreyW made Chicken in Tomatillo Sauce, click here, which I think sounds delicious. I love tomatillos. If you have room in your garden this year, they are very easy to grow. A great addition to salsas and sauces.
In anticipation of grilling weather, there is Tangy Yogurt Chicken, recipe here. The marinade makes for tender chicken and a terrific coating with some zing.
Spring is finally here, so why not a nice Chicken Primavera, with a bonus Carrot Cake, full dinner menu and recipes here.
Tonight’s featured recipe is from my kids’ menu. Great flavor and a breeze to put together. I tossed in some grated Parmesan for additional flavor when I made it this week.
Sesame Chicken Tenders
- 1/2 cup stone-ground mustard
- 1/2 cup honey
- 3 tbsp limejuice
- salt & pepper
- ½ cup sesame seeds
- ½ cup Italian breadcrumbs
- 1 egg, beaten
- 1 to 2 tbsp water
- 1 to 1 ½ lbs chicken tenders
baking sheet, greased or lined with parchment or foil
2 bowls and 1 plate
Mix mustard, honey & limejuice in bowl, set aside for dipping sauce*.
On plate mix salt, pepper, breadcrumbs & sesame seeds. In second bowl, add egg and water. Dip chicken in egg wash then dredge in breadcrumbs, coating completely. Place on baking sheet, sprinkle with more sesame seeds if desired. Bake at 425° for 10 minutes, turn, and bake an additional 5 to 10 minutes, until crispy on all sides. Serve with mustard dipping sauce, waffle fries and a fresh vegetable tray for a quick and easy dinner.
*Note: I made a second dipping sauce using Buttermilk Dressing and my favorite Red Hot Sauce. I liked it and will use it again.
That’s it for this week. Next week I’ll be mixing it up with some recipes I’ve had bookmarked to try for a while. Have a great weekend! – TaMara